[Homestead] Outside pizza oven, tiled
Gene GeRue
genegerue at ruralize.com
Mon Feb 18 13:58:04 EST 2008
On Feb 17, 2008, at 4:30 PM, Lynda wrote:
>
> ----- Original Message -----
> From: "Rob" <becida at comcast.net>
>>
>> I 'think' the thin crust, really hot oven is called a Napoli style
>> pizza, like 2 or 3 min tops to cook it.
Yep, a quick Google confirms the thin-crust style is called Napoli. It
is also called New York Style.
When I was on author tour in Chicago I took the opportunity to walk to
a very popular pizza place where they serve the deep-crust style. Good
if you are into sausage and lots of sauce.
I like them all, but prefer skins made of whole wheat and with enough
body to hold up under my thick toppings. I make a shaped raised edge
to keep all the goodies from falling off in the oven. Part of my
motivation is Chris has a fine nose that dislikes the smell of burned
food.
More information about the Homestead
mailing list